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The answer, at least a partial one: eggs. Eggs, specifically egg yolks, play several roles in homemade ice cream. You can make tasty ice cream without them, but there's a reason that almost every recipe published in the last 50 years calls for them. After water, egg yolks are mostly fat and protein.
Directions. 1  Beat the eggs in a large mixing bowl. 2  Melt the 2 tablespoons shortening, and add it and the sour cream to the eggs. 3  In another bowl, sift together 1 1/4 cups sugar, flour, cocoa and 1/4 teaspoon salt. 4  Add these dry ingredients to the egg mixture. 5  Stir the batter until smooth. 6  Add in the vanilla and stir.